Cajun Salmon with Strawberry Salsa

4 from 2 votes

Cajun Salmon with Strawberry Salsa

This Cajun Salmon with Strawberry Salsa is a perfect summer lunch or light dinner to enjoy during the week. It's easy to make, gluten-free, low-carb, and paleo-friendly.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: cajun salmon, strawberry salsa

Servings: people

Author: Olivia Ribas

Ingredients

For the Salmon

4 medium salmon filets
4 tbsp lime juice
1 ½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground coriander seed
1/8 teaspoon crushed red pepper
Salt and black pepper

For the Strawberry Salsa

1 cup red onions chopped
1 cup yellow bell pepper chopped
2 cups strawberry chopped
¼ cup cilantro chopped
2 tbsp fresh lime juice

Instructions

Preheat the oven at 400F. Line a baking sheet with parchment paper or silicone mat.
In a large bowl place salmon and pour 4 tbsp of lime juice. Leave the salmon to ‘cure’ for 5 mins.
In a small bowl add paprika, onion powder, garlic powder, coriander, crushed red pepper, salt and pepper and mix well.
Place salmon on the prepared baking sheet, skin-side down, and rub each salmon fillet with the spice mixture.
Bake for 15-20 minutes (the time will depend on the thickness of the salmon fillets and the power of the oven.)
While the salmon fillets are in the oven, prepare the strawberry salsa by tossing all the salsa ingredients together in a bowl.
Remove the salmon fillets from the oven and let it cool down before top them with the strawberry salsa. Enjoy!

Notes

The skin gets so crispy and is so tasty, so keep the skin on!
Make sure the pat dry the salmon before cooking, so the salmon won't steam.
To store: Put leftover salmon into an airtight glass container and keep for up to 3 days.
To reheat: Rewarm leftovers in the microwave or gently in the oven.
To freeze: Freeze in a freezer-safe bag once the salmon fillets have reached room temperature. Freeze for up to 4 months.

Nutrition